Best Breakfast Burrito

Prep Time: 15mins

Cook Time: 30 mins

Total Time: 45 mins

Serves 3 to 6 (makes 3 large burritos)

 

Ingredients:

  • 1 pound small round yellow potatoes, cut into ½ inch pieces

  • Extra-virgin olive oil, for drizzling

  • ½ teaspoon smoked paprika

  • Pinches of red pepper flakes

  • 1 red capsicum

  • 3 12-inch tortillas

  • 1 cup fresh spinach

  • ½ cup shredded red cabbage, optional, for color and crunch

  • 9 scrambled eggs

  • ¾ cup cooked black beans, drained and rinsed

  • ½ cup pico de gallo

  • 1 ripe avocado

  • ½ cup cilantro leaves

  • Sea salt and freshly ground black pepper

  • 1 lime, for squeezing

  • Cilantro Lime Dressing, for dipping

 

Instructions:

Step 1:

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.

  • Place the potatoes onto the sheet, drizzle with olive oil, and sprinkle generously with salt and pepper, the smoked paprika, and pinches of red pepper flakes.

  • Toss to coat, spread evenly on the pan, and bake for 30 minutes or until golden brown and crisp around the edges.

Step 2:

  • Heat a grill pan on the stove to medium heat.

  • Place the red capsicum on the pan and let it char for 4 to 5 minutes per side, or until the pepper is soft and each side has black grill marks.

  • Alternatively, you can roast it in the oven until soft.

  • Remove from the grill, remove the stem and ribbing, and slice the capsicum into strips.

Step 3:

Assemble the burritos:

  • Divide the spinach leaves and red cabbage, if using, among the tortillas.

  • Top with the scrambled eggs, capsicum strips, black beans, pico de gallo, potatoes, avocado, and cilantro.

  • Sprinkle with salt and pepper and a squeeze of lime.

  • Fold the left and right sides of the tortilla over the filling.

  • Fold the bottom flap of the burrito up and over the filling, tucking the sides and the filling as you roll the burrito.

  • Wrap in foil, slice, and serve with Cilantro Lime Dressing for dipping.

Pearce Vander MeedenComment